Ingredients:
½ pound medium-size scallops
1 tsp EVOO
Salt and pepper to taste
Procedure:
1. Season scallops with salt and pepper, drizzle with EVOO. On preheated grill, grill scallops 30 seconds, rotate 90 degrees, and cook 30 seconds more.
2. Turn scallops over, cook 30 seconds, rotate 90 degrees, then cook 30 seconds more.
3. Remove and reserve.
4. The scallops should be cooked approximately medium rare.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf
½ pound medium-size scallops
1 tsp EVOO
Salt and pepper to taste
Procedure:
1. Season scallops with salt and pepper, drizzle with EVOO. On preheated grill, grill scallops 30 seconds, rotate 90 degrees, and cook 30 seconds more.
2. Turn scallops over, cook 30 seconds, rotate 90 degrees, then cook 30 seconds more.
3. Remove and reserve.
4. The scallops should be cooked approximately medium rare.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf